I recently had the opportunity to have dinner at Comon 꼬몽 Restaurant — one of my favourite Korean restaurants in Montréal. Comon Restaurant is located in Verdun neighbourhood, at the corner of Wellington and Notre Dame Street West. The restaurant serves authentic Korean food. It has an inviting atmosphere that fosters conversation between new friends sitting next to you at the table to enjoy their food together — Korean style! The menu is based on traditional Korean cuisine. You will find recognizable items such as Korean Fried Chicken (one of the best in the city, in my opinion); Bulgogi (thinly sliced beef marinated in soy sauce); Japchae (stir fried sweet potato noodles with vegetables) and many more items that will make your mouth water just thinking about them!
Along with the main dishes, you’re served an assortment of various side dishes known as “banchan” in Korean. They usually contain pickled vegetables like cucumber and radish and fermented items such as kimchi. At Comon Restaurant, they were also very generous with these side dishes.
After looking at the menu for a few minutes, Jérémie and I decided to pick a few dishes to share. Here’s what we picked: Tteoktwigim, Tteokbokki, Ramyeon, Beef bulgogi korean dolsot bibimbap.
Tteoktwigi is a Korean snack that is essentially Korean fried rice cakes. It’s served very simply in a small plate. The dish has more of an Asian barbecue sauce flavour rather than any traditional spiciness you might expect from other Korean dishes. The serving is quite generous, making this dish an excellent choice if you want to share one of your appetizers instead of each ordering your own — which I highly recommend so that you can try more dishes!
The next dish we got was tteokbokki which consists of spicy rice cakes. This sweet and spicy Korean classic is so delightful. Make sure you order a side of rice to soak up all the sauce — you won’t regret it!
Another classic of the Korean cuisine is the ramyeon. These Korean instant noodles are served with a soft egg that will thicken the broth once you break it. If you can take the heat, make sure to ask for the spicy version.
The last dish on our radar was the beef bibimbap. To live the full experience, I highly recommend you opt for the dolsot — a stone pot used to cook and serve the rice. Caution, the pot will be extremely hot when it arrives at your table. Also, wait for a few minutes before stirring, it will allow the rice to continue to cook a bit and it will form a tiny crust of rice, which is very delectable.
